SWEET POTATO AND CARROT LATKES WITH SPICED APPLE-CRANBERRY RELISH

Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish image

While the flavor profile of these latkes is a complete departure from a classic potato latke recipe, they fry up just as crispy and lacey as ever. The spiced relish starts with a base of caramelized onions for depth and dimension. We found that the addition of one russet potato in the batter lends just enough potato starch to keep the latkes creamy on the inside without detracting from the sweet flavor of the carrots and sweet potatoes.

Provided by Food Network Kitchen

Time 2h45m

Yield about 2 dozen latkes

Number Of Ingredients 21

Ingredients

3 tablespoons unsalted butter
1 large yellow onion, finely chopped
Kosher salt
2 tablespoons apple cider vinegar
1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs)
3 tablespoons light brown sugar
4 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 cup dried cranberries, chopped
2 large sweet potatoes
1 russet potato
3 large carrots
1 large yellow onion
2 cups all-purpose flour
1 teaspoon baking powder
2 large eggs, beaten
Kosher salt
Vegetable oil, for frying
1 cup sour cream

Steps:

For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes.
Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.